These irresistible Butterscotch Blondies are a perfect balance of sweet, buttery indulgence ready in just 35 minutes. Each heavenly square packs rich butterscotch flavor into a soft, chewy texture that’ll make you reach for seconds.
With only 10 minutes of prep time needed, these blondies are an ideal last-minute dessert for potlucks, bake sales, or satisfying your sweet tooth on a cozy evening at home. The recipe delivers pure comfort in every bite while keeping things delightfully simple.
Ingredients
- Softened Butter: ½ cup, ensure it’s at room temperature for smooth mixing
- Sugars: ½ cup each of granulated and light brown sugar, creates perfect sweetness
- Egg: 1 large, brings structure and richness
- Vanilla Extract: 1 teaspoon, adds wonderful aroma
- All-purpose Flour: 1¼ cups, measured correctly for best results
- Baking Powder: ½ teaspoon, helps achieve perfect texture
- Butterscotch Chips: ½ cup, reserve some for topping
Butterscotch Sauce Ingredients
- Room Temperature Butter: ½ cup, ensures smooth blending
- Dark Brown Sugar: 1 cup, creates rich caramel flavor
- Heavy Whipping Cream: 1 cup, makes sauce luxuriously smooth
- Vanilla Extract: 3 teaspoons, enhances overall flavor
Instructions
- Prepare: Preheat your oven to 350°F and grease your baking pan
- Mix Base: Cream together butter and both sugars until perfectly smooth
- Add Wet Ingredients: Beat in egg and vanilla until well combined
- Incorporate Dry Ingredients: Stir in flour and baking powder until just mixed
- Add Chips: Fold in butterscotch chips, saving some for topping
- Bake: Spread in pan and bake for 25 minutes until toothpick comes out clean
Butterscotch Sauce Instructions
- Melt: Heat butter in saucepan over medium heat
- Combine: Add sugar and cream, stir until well blended
- Cook: Bring to boil, reduce heat and cook for 5 minutes, stirring frequently
- Finish: Remove from heat, stir in vanilla and let cool to thicken
Quick Baking Tips
Room temperature ingredients make all the difference in these blondies! Let your butter soften naturally on the counter for about an hour before starting. When creaming the butter and sugars, mix until the color lightens – this creates that perfect chewy texture we all love.
And here’s a handy trick: tap your pan gently on the counter a few times before baking to remove any air bubbles!
Mix It Up!
Love butterscotch but want to try something new? You can swap half the butterscotch chips for chocolate chips, nuts, or even crushed toffee pieces. White chocolate chips taste amazing in these too! Just keep the total amount of mix-ins to about ½ cup so your blondies don’t become too heavy.
Make It Extra Special
These blondies are fantastic on their own, but they become a show-stopping dessert when served warm with a scoop of vanilla ice cream and a generous drizzle of the homemade butterscotch sauce. For a fun twist, try adding a sprinkle of sea salt on top – it makes the butterscotch flavor pop!
Storage Smarts
Keep your blondies fresh by storing them in an airtight container at room temperature for up to 4 days. The butterscotch sauce needs to go in the fridge, where it’ll stay good for about 2 weeks. When you want to use the sauce again, just warm it up in the microwave for 15-20 seconds and give it a good stir.
Butterscotch Blondies
Equipment
- 8 or 9 inch square baking pan
- Mixing bowl
- Saucepan
Ingredients
Blondie Base
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup butterscotch chips
Butterscotch Sauce
- 1/2 cup salted butter at room temperature
- 1 cup dark brown sugar
- 1 cup heavy whipping cream
- 3 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth. Add egg and vanilla and mix well.
- Add flour and baking powder and stir until combined. Fold in butterscotch chips (keep a small handful to sprinkle on top).
- Spread into a greased square (8 or 9 inch) baking pan and bake for about 25 minutes, or until a toothpick inserted comes out clean. Allow to cool before cutting into bars.
- Melt the butter in a saucepan over medium heat. Add the sugar and cream and stir well with a wooden spoon until blended.
- Bring mixture to a boil, reduce heat and boil for about 5 minutes, stirring often.
- Remove from heat and stir in vanilla. The sauce will thicken as it cools. Serve warm over ice cream.
- To store, refrigerate sauce in an air-tight container.
